A Discovery of Witches: Hot Milk Cake

A Discovery of Witches: Hot Milk Cake recipe

Gallowglass insisted we eat something and took us to a cafe in Chelm.  There I managed to swallow down some tea and two bites of hot-milk cake while the warmth from the clanging radiator thawed my extremities.

THE BOOK OF LIFE, ALL SOULS TRILOGY, A DISCOVERY OF WITCHES

This recipe for hot milk cake is inspired by my obsession at the moment for the, All Souls Trilogy, by Deborah Harkness.  This cake was mentioned in the last book of the series and it immediately caught my attention because I’ve never heard of hot milk cake before.  The origin of this cake comes from the mid-atlantic states and the scaled milk gives the cake a distinct moist texture.  This specific recipe comes from the book, America: A Culinary Road Trip Through the 50 States by Gabrielle Langholtz.  If you’re at all interested in Americn cuisine, I highly recommend this book!

I hope you enjoy the recipe as much as I did.  It’s incredible easy and it’s often served with some cream or fresh fruit.  Please enjoy.

A Discovery of Witches: Hot Milk Cake

A Discovery of Witches: Hot Milk Cake recipe inspired by the story of Diana Bishop and Matthew Clairmont from the book, A Discovery of Witches, from the All Souls Trilogy by Deborah Harkness.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 12 servings

Ingredients

  

• 2 1/2 cups all purpose flour 325g
• 2 tsp baking powder
• 1 cup milk
• 3 sticks unsalted butter softened
• 2 1/2 cups granulated sugar
• 4 large whole eggs
• 3 tsp vanilla extract

Instructions

 

• Preheat the oven to 350F. Butter and flour a 9x13 inch baking pan. I used a large bundt cake pan but feel free to use whatever pan you prefer to use.
• Heat the milk and 3 sticks of butter in a saucepan over medium heat. Once the butter has melted and the mixture just comes to a boil, remove it from the heat. Set aside to cool.
• In a bowl, combine together the flour and baking powder. Stir to combine and set aside.
• In a stand mixer fitted with a paddle attachment, beat together the sugar and eggs in medium speed for 4 minutes until thick and pale yellow. Add the vanilla extract and mix to combine.
• Set the mixer to low and alternately add the dries and milk mixture, beginning and ending with the flour. Pour the batter into the prepared baking pan and bake for 35-40 minutes until golden brown and a skewer comes out clean when inserted in the center. Let it cool in the pan before removing.